apple balm vinegar

An aromatic acidic apple juice is obtained from native apple varieties. While one part is concentrated into apple thick juice, the other part is fermented into a cider, in which a natural apple cider vinegar is obtained by the natural vinegar fermentation. This is mixed with the apple thick juice and thus gets its rounded, pleasantly mild aroma.

Traditional production thanks to vinegar nut

If you discover a cloudy, jelly-like mass in an open vinegar bottle after some time, then that doesn't mean it is spoiled. On the contrary, it is a good sign of a traditionally made and non-pasteurized vinegar: It forms a so-called "vinegar nut". This is how professionals call the important acetic acid bacteria that convert alcohol into acetic acid with the help of oxygen. When a vinegar is opened, these natural little helpers may become active again.